Ingredients
Potatoes and filling
- 4 medium orange sweet potatoes about 200 g each; 800 g total, scrubbed and dried
- 2 teaspoons olive oil 10 ml, about 9 g
- 100 g sharp cheddar, grated about 1 loosely filled cup; divided into 75 g and 25 g
- 1/4 cup full-fat cream cheese 60 g, softened
- 2 scallions, finely sliced about 30 g; reserve some green tops for serving
- 1/2 teaspoon garlic powder about 1.5 g
- 1/4 teaspoon fine salt about 1.5 g
- 1/4 teaspoon ground black pepper about 0.6 g
Equipment
- Rimmed baking sheet and parchment paper
- Medium mixing bowl, fork and spoon
- Knife and cutting board
- Box grater
- Oven mitt
- Kitchen scale and measuring spoons
Instructions
Bake, fill and finish
- Heat the oven to 400°F (200°C) with a rack in the middle. Line a rimmed baking sheet with parchment. Scrub and dry the potatoes, prick each several times with a fork and rub the skins with the 2 teaspoons of olive oil. Arrange on the tray with space between them.
- Bake for 45–60 minutes, until a thin knife slides through the thickest part without resistance. Larger potatoes may need longer. Let stand for 5–10 minutes, just until safe to handle with an oven mitt; leave the oven on.
- Cut an opening lengthwise along the top of each whole potato without cutting through its base. Gently ease it open and scoop most of the flesh into the bowl, leaving about 1/4 inch of flesh against the skin so each shell holds its shape. Keep any loose flesh for the filling.
- Mash the warm sweet potato flesh with the cream cheese, 75 g of cheddar, most of the scallions, garlic powder, salt and pepper until creamy with a little texture. No extra milk is needed. Divide the filling evenly among the four shells.
- Scatter the remaining 25 g of cheddar over the filled potatoes. Return to the oven for 10–15 minutes, until the filling is hot and the cheese has melted with golden spots. If the cheese melts before browning, the potatoes are still ready when hot throughout; do not dry them out for extra color.
- Scatter the reserved scallion greens over the tops. Rest for 3 minutes and serve one whole potato per portion. Use a wide spoon or spatula to transfer the soft shells.
Nutrition
Serving: 1whole stuffed potato (one-quarter of recipe)Calories: 349kcalCarbohydrates: 42.8gProtein: 10gFat: 15.9gSaturated Fat: 8.1gCholesterol: 40mgSodium: 467mgPotassium: 740mgFiber: 6.3gSugar: 9.2gCalcium: 259mgIron: 1.4mg
Video
Notes
Timing: Allow about 20 minutes for hands-on preparation, handling and short rests, plus up to 75 minutes in the oven. Potato size and oven behavior vary; a completely tender center is the main first-bake cue.
Make ahead and storage: Assemble up to one day ahead and refrigerate promptly, covered. Finish baking from chilled, allowing extra time until the centers reach 165°F. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, in a shallow covered container at 40°F or below. Use within 3–4 days and reheat to 165°F.
Nutrition: Estimated from USDA ingredient data using 800 g raw edible sweet potato, all other ingredients and four equal portions. Includes the skin and all oil; cooking moisture loss, brands and actual potato size vary. Contains milk. Optional additions and sides are excluded.
Cost: About US$4.50 for the batch, or US$1.13 per whole potato, using prorated illustrative US grocery prices. Excludes tax, delivery, oven energy and unused package contents.
Video companion: Home Cooking Adventure demonstrates the same twice-baked sweet potato method with cheddar, cream cheese and scallions. Its version adds bacon, pecans and nutmeg and uses different amounts and a lower oven temperature. This recipe leaves those additions out and uses garlic powder; follow this card for the quantities and timing.
